Autumn Menus
Lake Windermere Autumn Menu
£60.00 plus VAT per person
Minimum of 6 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st September to 30th November 2026
Starters​
Duck spring rolls - Asian mango salad - Hoisin dipping sauce.
or
Caramelized pink Roscoff onion lake Shilling goats cheese baked tartlet - Hawkshead Kashmiri tomato chutney.
or
Belhaven Smoked sea trout - Beetroot, dill and ruby grapefruit salad - Horseradish crème fraiche.
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All starters are served with homemade bread roll and butter from Winter Tarn dairy.
Main Courses​
Roast chicken breast - Dauphinoise potato - red wine sauce.
or
Pan-fried Seabass - chargrilled spring onions, sweet shallots and peas - light watercress sauce.
or
Miso baked aubergine, Jerusalem artichoke puree - Fenugreek and mango chutney.
​Selection of seasonal vegetables
Desserts
Crème brulee with Hazelnut and Pecan orange Biscotti biscuits
or
Sticky toffee pudding – salted caramel sauce – clotted cream
Lake Buttermere Autumn Menu
£75.00 plus VAT per person
Minimum of 6 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st September to 30th November 2026
Canapes
Mini duck spring roll with hoisin dipping sauce.
Sourdough Cumbrian beer rarebit toastie.
Starters
Roast Pork belly - Asian style BBQ sauce - sweetcorn and spring onion salsa.
or
Heritage beetroot - creamed goat curd - sharp blackberries - chicory salad - local runny honey.
or
Pan-fried king scallops – velvet smooth cauliflower puree - crispy Cumbrian pancetta .
​
All starters are served with homemade bread roll and butter from Winter Tarn dairy.
Soup
Mini seasonal soup in an espresso cup
Main courses
Rump of Kentmere lamb – pea puree - fondant potato – Port wine sauce.
or
Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.​
or
Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds.
Desserts
A trio of miniature desserts ( you get all three)
Vanilla creme brulee - caramelised lemon tart - Dark chocolate slice
or
Apple tart tatin – butterscotch sauce - clotted cream.
Lake Derwent Autumn Menu
£90.00 plus VAT per person
Minimum of 6 people Sunday to Thursday
A minimum of 10 people on Friday and Saturday
This menu will be available to all bookings from 1st September to 30th November 2026
Canapes
Mini duck spring roll with hoisin dipping sauce.
Sourdough Cumbrian beer rarebit toastie.
Starters
Roast Pork belly - Asian style BBQ sauce - sweetcorn and spring onion salsa.​
or
​Heritage beetroot - creamed goat curd - sharp blackberries - chicory salad - local runny honey.
or
Pan-fried king scallops – celeriac truffle puree - apple and hazelnut salad. ​​​
​
All starters are served with homemade bread roll and butter from Winter Tarn dairy.
Soup
Mini seasonal soup served in an espresso cup.
Main courses
Rump of Kentmere lamb – pea puree - fondant potato – Port wine sauce.
or
​Roast monkfish - saag aloo - vegetable bhaji - lime yoghurt - mango pickle.
or
​Roast harissa cauliflower steak - warm lemon chick peas - toasted caraway seeds and almonds.
Pre-Dessert
Lemon posset – blackberry compote
​​
Desserts
A trio of miniature desserts ( you get all three)
Vanilla crème brulee - caramelised lemon tart - Dark chocolate mousse
or
Apple tart, tatin – butterscotch sauce, clotted cream.
Cheese Course
Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits
What Next?
We hope you have found our information helpful, however please do get in contact with us to discuss your menu in more detail. We really do pride ourselves in offering personal, bespoke options for your special day. Contact us today to arrange a no obligation chat about your special day. Then I will be able to provide a detailed quote for you.